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OF THE 1940'S & 50'S






Fruit and Nut Stuffing       Boy and Turkey

A very robust stuffing recipe, this is not for the faint of heart.  That being said, I know that taking the time to make this flavorful dressing will please everyone at your table.  Enjoy!

Your Host,  Brad

18 whole pitted prunes
1/2 cup dried currants
1 cup dark raisins
24 dried apricot halves
1/4 cup Bourbon


2/3 cup whole cashews
1 cup unsalted walnut pieces


3 tart cooking apples, unpeeled, cored and chopped
3 large onions, peeled and diced
2 celery stalks, diced
1/4 cup butter, melted
2 cups whole raw cranberries
1 tsp ground cloves
1/4 tsp cayenne pepper
1 tsp ground ginger
1 tsp finely minced fresh parsley leaves
2 tsp salt
1/2 tsp freshly ground black pepper
2 eggs, slightly beaten
1 tsp ground cinnamon
Giblet or chicken broth


Hornofplenty.gif (5315 bytes)Combine the prunes, currants, raisins, and apricot halves in a bowl and pour the Bourbon over the fruit.  Cover and soak overnight.  In a skillet heat 2 teaspoons of vegetable oil and add the cashews and walnuts.  Toast, stirring until golden.

In a large skillet combine the apples, onions and celery with the butter.   Cook the mixture over moderate heat, stirring occasionally, until the onions are soft and the celery is tender, about 10 minutes.  Transfer the onion mixture to a large mixing bowl.  Add the fruit and all remaining ingredients, adding enough broth to moisten the dressing well.  Gently mix the stuffing with 2 large spoons until evenly blended.  Set the stuffing aside while preparing the turkey for roasting.  Stuff bird and cook according to bird's requirements.  When done, remove stuffing immediately and keep warm.

Makes enough stuffing to fill a 20 pound turkey.


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